1cupof shredded iceberg lettuceor any other lettuce of your choice
1handful of coriander leaves
For tahini dressing:
1/2cuptahini paste
1/4cuptamarigluten-free soy sauce
1/2cupcold water
lemon juice from 1/2 lemon
1/2cloveof garlic minced
1tbspmaple syrup
1cmfresh gingerfinely grated
Instructions
Start by cooking the quinoa. Rinse the quinoa in a fine-mesh colander for a couple of minutes under running water. In a medium-size saucepan bring two cups of water to the boil and add a pinch of salt and the rinsed quinoa. Bring the quinoa to the boil, lower the heat and let simmer for 10 to 15 minutes stirring occasionally. Quinoa varies in size so it is important to try it after ten minutes to make sure you don't overcook it. You don't want mushy quinoa. If any water remains after the quinoa is cooked, drain it in the fine-mesh colander and let the quinoa cool down a little. I do not cover my quinoa while cooking.
To make the dressing place all ingredients in a small food processor and blend together. You can also use a glass jar to make the dressing, just make sure you shake it long enough so that the tahini is properly dissolved.
If serving immediately you might want to mix all the ingredients and the dressing in a large bowl before serving. If you want to eat it later simply put all ingredients in separate air-tight containers and refrigerate for up to three days. Enjoy!!